SPICY CHEESE AND CHIVE YORKSHIRE PUDDING/POPOVERS

I saw this on @thebakefeed IG prior to Boxing Day and I knew that I instantly had to make these. The original recipe on the bake feed site may have authentic ingredients for the pudding but I did a few tweaks that maddest even more *insert chef’s kiss* 😘

Few tweaks I did – 

  • used a kitchen aid standing mixer instead of blender 
  • used 1/4 cup cream cheese instead of cheese mentioned in the recipe 
  • only used 4 tbsps melted butter in the batter 
  • used two green chillies finely minced with chives 

Ingredients (serves 6 people and makes 12 popovers/puddings)

  • 1½ cups whole milk
  • 3 large eggs
  • 4 tbsps melted butter
  • 1½ cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup cream cheese
  • 2 finely minced green chillies
  • 3 tbsps chopped fresh chives

Method:

  • Preheat oven to 425°F. Heat the empty muffin pan for 5 minutes.
  • In the stand mixer – dump eggs, milk, eggs, butter, flour, cheese, chillies, chives and salt; process just until smooth. It’ll take about 3-4 minutes.
  • Once the batter is ready, remove the muffin pan from oven and add 1/4 tsp butter in all the cups.
  • Spoon the batter while the muffin tin is hot working swiftly.
  • Bake until it puffs up and/or golden brown, 15 minutes. Garnish with more chives. Serve warm slathered with cream cheese all over.
  • They refrigerate well too; Just microwave for 1 minute and you are good to go.
  • Bon Appetit 🎉

Note – This is not my recipe – It is just adapted from the Bake Feed website. I only published it because I wanted to highlight what worked for me and how my twist to the recipe added a glam to it 😅


CRANBERRY – GOOSEBERRY PALOMA

This mocktail is my new go-to for winters. As we know cranberries and gooseberries (aka Amla) is in season, I thought why not up my intake in several ways as they tend to be sour or astringent in taste. Add Tequila and this will be your new sour cocktail. Sharing ingredients below –

Ingredients – (makes mocktail for 6-8 people)

  • 80 gms (a little more than 1/2 cup) frozen gooseberries alma
  • 80 gms frozen cranberries
  • 3 cups water
  • 1 tsp ginger powder
  • 1 tsp black salt
  • 2 tbsps Himalayan pink salt
  • Zest of any citrus fruit – I used lemon and orange zest
  • Orange slices and cranberries for garnishing
  • Lemon juice
  • Sparking water
  • Ice

Method –

  • Cranberry – Amla Pureé
    • In a pan, put amla, cranberries, water. Let them cook for 10-12 minutes or until the berries are soft.
    • Turn off flame add ginger powder and stir.
    • Let it cool down completely before blending. Takes about 1 hour or so. If you are in a hurry , after 30 minutes add 1 cup of ice.
    • Puree the mix with black salt. Now keep it aside.
  • In a plate – combine pink salt and citrus zest
  • Time to assemble –
    • Line the rim of the glass with some lemon juice
    • Then dunk the rim of the glass in salt and citrus zest mix
    • Pour ice, cranberry – amla pureé, lemon juice, sparking water.
    • Garnish with orange slices and cranberries.
  • Serve immediately or before the drink turns flat.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky